Place rice and the kombu-cha in a rice cooker and fill the water up to the "2" sushi rice line, then press start. Once the rice is cooked, add the mirin and press start again. Turn off the rice cooker after two minutes. Transfer it to an oke (wooden sushi rice bowl).
Combine the ● ingredients and sprinkle it over the fresh cooked rice. Mix it together in a cutting motion and the sushi rice is ready.
Place plastic wrap on a makisu (bamboo sushi mat) and place a sheet of nori seaweed on top. Thinly spread the sushi rice from Step 2 and sprinkle it with the sesame seeds.
Leave the plastic wrap on the makisu and turn over the rice and nori.
Place the avocado (cut into 12 wedges and use 4 of them per roll), imitation crab, mayonnaise, and tuna, in that order, on the rice.
Roll it up and it is done.
Story Behind this Recipe
I learned this recipe from my mother. It looks gorgeous and can be a great dish to serve to your guests.
I usually cut one roll into 6 pieces. It is easier to slice the roll if you wet the knife. After each slice, wipe the knife with a paper towel then wet it again before slicing.